Cooking Ukrainian red borscht comes down to the following steps: make the broth, prepare the frying, chop all the vegetables and actually cook our delicious borscht. Now let me tell you about everything in order and in more detail with photographs of the entire process.
Ingredients for preparing classic Ukrainian borscht:
Meat: 300-450 gr., preferably pork with bone;
Potatoes: 5-6 medium potatoes;
Beets: 1 pc.;
Carrots: 1 pc.;
Onion: 1 large or 2 small onions;
Cabbage 0.5 small head;
Garlic: 3-4 cloves;
Tomatoes, or homemade fruit juice: glass;
Sugar: 1 tbsp;
Salt: to taste;
Vegetable oil;
Greenery.
How to cook delicious classic Ukrainian borscht with beets and pork - recipe with photos step by step:
Preparation of broth.
1. First, take the pork meat and wash it thoroughly under running water. Place the meat in a saucepan and fill it with regular cold tap water until the meat is completely submerged in the water. After the water boils, let it simmer for 2-3 minutes and drain the water completely. We do this so that our meat is thoroughly cleaned of dirt, blood residues, etc. , - the broth will then be clean and transparent.
2. Now you can pour the purified, good water that you usually use into the pan. Pour water up to the rim, as some of it will boil away anyway. The broth should simmer over low heat for about 1.5-2 hours. Properly prepared broth is the basis of delicious Ukrainian borscht with beets.
Preparing vegetables.
3. The first step is to peel and cut the potatoes into even cubes. It needs to be prepared before all other vegetables since it will still be cooked with the broth.
4. Now you can pour the potatoes into our cooked broth, after first removing the meat from the pan.
5. While our potatoes are cooking, we will prepare other vegetables. We clean our onion and chop it finely.
6. We do the same with carrots and beets. Only I usually grate them on a medium grater, although you can cut them into thin slices, depending on your preference. A grater simply allows you to get more juice from vegetables, which will give a good fat to our Ukrainian borscht.
7. Grate the beets.
8. Next we need to chop the cabbage; here, too, the size of the slices is not for everyone. I like it when the cabbage is finely chopped, it then cooks better and looks more beautiful in the plate, but there are people who like to eat larger shredded cabbage, so there is only one piece of advice: cut it so that the taste of borscht is ideal for you, then this recipe will become your favorite , and exactly yours.
Making a roast for borscht with beets.
9. Heat a frying pan and pour sunflower oil into it, the bottom should be completely covered.
10. Pour our onion into a frying pan and begin to fry it over low heat, stirring constantly.
11. When it starts to brown and curl a little at the edges, I caramelize it. Sprinkle with 1 tbsp. sugar while continuing to stir. The onion takes on a very appetizing and tasty appearance, as in the photo.
12. Now it's time to add carrots to our frying.
13. After the carrots have been fried, it’s time to achieve the effect of red borscht. As you know, without beets this is impossible. Therefore, we pour our beets into our roast.
14. After our beets are fried, pour the grated tomatoes, or if there are no fresh, sour tomatoes, then tomato paste (3-4 tbsp) into the frying pan with the rest of the vegetables.
15. Add a little salt and crush with allspice.
16. Let this whole mixture simmer for about 5 minutes and basically that’s it - the frying for Ukrainian borscht is ready. You can safely pour it into a pan with broth and potatoes. I almost forgot, the potatoes should be a little undercooked (damp), they will come with frying and cabbage.
17. Let our red borscht boil. Now you can pour the cabbage into the pan.
18. After adding our last ingredient (cabbage) to the borscht, you can add boiled water to the pan if it has boiled away. We wait until it boils and begin to sugar, pepper, salt to taste, add garlic, herbs, etc. It’s difficult for me to give you advice here, since this is a matter of taste. Some people like sour borscht, others prefer sweet and sour... I can give only one piece of advice: be careful with salt, because after the borscht has steeped, it will become a little saltier. Therefore, do not forget to take this into account.
That's all, actually - our preparation of the most delicious Ukrainian dish has come to an end. Look at the condition of the cabbage - if it is ready, turn off the pan and let it brew. As you can see, preparing borscht with beets is not difficult, and I’m sure any housewife can handle it. My recipe can hardly be called a classic, since such a dish has a different taste for every housewife. Therefore, make your own adjustments and bon appetit everyone!
It is true what they say that until we forget how to cook this Slavic first course, our nutrition will remain complete. Our simple step-by-step recipe with photos will tell you how to cook delicious borscht with pork, following the classic Slavic traditions of cooking stew with meat. We suggest cooking this soup using a proven cooking method, which will tell you in detail and show all the nuances.
Delicious borscht on the table is a sign of the generosity and breadth of soul of the hostess. Almost every housewife in our vast homeland knows her own recipe for making borscht with pork or any other meat. Almost any cooking method boils down to the standard composition of chopped vegetables, lightly fried, which are then boiled in meat broth. But to cook truly delicious pork borscht, it’s not enough to just throw vegetables into the broth and cook. Such recipes, as a rule, are inherited from mothers to daughters, and some of them are a real family secret.
Cooked with love, flavored with sour cream, borscht with pork has a special taste. Now we will share with you our recipe for this rich first course.
Calorie content of borscht with pork
The calorie content and nutritional value of pork borscht are calculated per 100 grams of finished soup. To find out how many calories are in borscht with pork, use the average data given in the table. We did not take into account the addition of sour cream or other dressing, which is usually added to the finished dish.
How to cook delicious pork borscht
Our recipe will tell you in detail how to prepare delicious pork borscht with a minimum of effort and time. To cook this popular soup deliciously, it is very important to choose the right meat. It should not be too fatty; if necessary, you can cut off excess fat, fry it in a frying pan and add it to the almost finished borscht. Our grandmothers used this cooking secret, but nowadays they have begun to forget about it.
Cooking borscht begins with broth. The first step is to cook a rich broth with pork meat. From the specified amount of ingredients you get 3-4 liters of rich soup.
- Fresh pork - 400 gr.
- Sweet red beets - 100-150 gr.
- Potatoes - 400 gr.
- Carrot - 1 pc.
- Onion - 2 pcs.
- Sweet bell pepper - 1 pc.
- Fresh tomato - 1 pc.
- A small bunch of greens (dill + parsley) - 1 pc.
- Garlic - 1 clove
- Sunflower oil - 30 gr.
- Black peppercorns
- Bay leaf
How long to cook pork for borscht
We start cooking this wonderful dish by preparing the broth. This time it's pork broth. Place the washed fresh meat in a saucepan, pour in water, add salt and bring to a boil.
At the same time, we constantly remove the foam that appears (if it is not removed, the broth will turn out cloudy). When the pork is already simmering over low heat, throw a couple of bay leaves and a dozen black peppercorns into the pan. In our opinion, this gives the broth a special flavor. But how long should you cook pork for borscht? It all depends on the size of the piece used; we recommend cooking in small pieces. On average, pork is cooked for about an hour, checking for doneness by piercing the meat with a fork. If the pork is completely cooked, clear juice will ooze from the fibers.
When the meat is ready, remove it from the pan and leave to cool.
Pour chopped or grated beets into the boiling broth.
When the beets boil for a few minutes, I add some chopped potatoes to it.
Next, add a third of the chopped fresh onion to the pan.
While the beets and potatoes are boiling, prepare the tomato dressing for the borscht.
Pour the remaining chopped onion into a frying pan heated with sunflower oil and fry until golden brown (do not fry too much, it will be tasteless). Here we also add carrots, cut into strips and sweet bell pepper.
Dilute the tomato paste with water and add it to the frying pan. Now let the dressing cook over low heat for about 7 minutes.
Pour the cabbage cut into thin strips into a saucepan where the potatoes and beets are already well cooked.
Next we lay out the pork, cut into small pieces.
After boiling, add the prepared tomato dressing.
Before finishing cooking, add a garlic clove cut into thin slices, a few small cloves of celery and pieces of fresh tomato to the borscht with pork. This will give the borscht a subtle, refined aroma.
When the pork borscht is ready, test for salt and, with the heat off, add the greens to the pan.
Pour the finished dish into plates and add sour cream. Bon appetit!
Borscht is a delicious dish that has conquered half of the globe. He gained his fame since the times of Kievan Rus. There is probably no other dish with such a rich and varied recipe. It can be cooked with almost any meat that is on hand, but the most delicious can be considered borscht with pork. Despite the fact that pork contains a lot of calories, the dish as a whole is not very high in calories. And thanks to the large number of vegetables, summer borscht recipes contain a lot of fiber, which is beneficial for the body.
How to cook rich and satisfying borscht? How long will it take? What products and how much should you prepare? How long should you cook vegetables in borscht? Some of the tips below will help you understand all the intricacies of cooking borscht with pork.
Borscht recipe: selection of products
First you need to cook the meat, it is the main ingredient of borscht. The taste of the future dish depends entirely on its quality. Most often, the chest or abdominal part of the carcass is used to prepare this dish. Borscht made from pork legs with the addition of pulp is quite good and quite rich. Any meat product must be fresh.
Pork, of course, is not a dietary meat, but rather fatty. It contains 518 thousand calories per 100 grams. However, in small quantities, fat is also beneficial for the body. How much meat is needed for one small pan of borscht? For a tasty broth, you usually take 0.6 kg of meat for about 3 liters of liquid. You need to cook it for about 1.5–2 hours, sometimes less.
It is also better to take vegetables fresh, in season. In winter, you can use canned foods. For example, instead of tomatoes and bell peppers, homemade borscht dressing is suitable, and instead of fresh cabbage, sauerkraut is suitable. By the way, some recipes involve the use of sauerkraut. The taste of the dish becomes sour.
Classic pork borscht recipe
Many people think that cooking pork borscht is very difficult, since any recipe contains many ingredients. Actually this is not true. To prepare it you will need the most ordinary products that are in the refrigerator.
You need to prepare the ingredients:
- pork meat (ribs can be used) – 0.6 kg;
- potatoes – 4 pcs.;
- fresh cabbage (or sauerkraut, whichever you prefer) – 0.5 kg;
- carrots – 2 pcs.;
- 2 onions;
- 3 small multi-colored bell peppers;
- small beets;
- tomatoes - 3 small things;
- salt, pepper, garlic, herbs.
Those who are losing weight are always concerned with the question: how many calories does such a tasty, rich dish contain? After all, even on a diet sometimes you crave hot borscht. It is not difficult to calculate the number of calories in such a dish. Just add up the calories of the ingredients used. Pork itself contains a lot of calories, so when following a diet, put less meat on your serving plate.
How long will it take to prepare if you cook borscht with meat? Cooking time 1.5–2 hours. The specified amount of products will yield approximately 6–8 servings. Calories per serving are approximately 300–350.
Borscht recipe: cooking stages
- The meat, cleaned of veins and well washed, should be cooked for 1–1.5 hours, constantly skimming off the foam. About half an hour before cooking, put a whole onion and carrots into the pan. This gives the broth a rich taste and beautiful color.
- Around this time you can start eating vegetables. They are washed and cleaned well. The cabbage is finely chopped, the carrots and beets are coarsely grated, and the onion is finely chopped.
- Lightly sauté the onions and carrots, add crushed garlic cloves, and then add the beets. You can pour the juice of half a lemon over the roast. This will allow the beets to retain their rich crimson color.
- How long should you stew vegetables? Usually half an hour is enough, but some recipes call for longer simmering, sometimes up to an hour. About 10 minutes before the vegetables are ready, add chopped tomatoes or a little tomato paste to the pan. If you don’t have fresh tomatoes, you can use canned ones in their own juice.
- If there is little liquid left in the pan after cooking, you can add a little boiled water. As soon as the meat is ready, it is taken out and cut into portions.
- Next, cabbage is added to the broth, and after 10 minutes - potatoes. You need to cook them for about 20 minutes. When the cabbage and root vegetables become soft, add frying, seasonings, spices and herbs to the pan.
- When the borscht is completely ready, put the chopped meat into it and let it brew for a while under a closed lid. Delicious classic borscht with meat is ready!
Description
Borscht with pork- This is a very tasty, rich and satisfying soup. For such borscht, you can take a variety of parts of a pork carcass: loin, brisket, fillet, tongue or meat on the bone. In today's recipe we will use pork on the bone: this will result in a broth with a very rich taste. In addition to its pronounced taste, this borscht turns out to be very filling, so a hungry husband after a hard day at work will “feel better” after the first plate.
Over time, the taste of borscht with pork can get pretty boring. Therefore, we begin to think about what changes can be made to the classic recipe for its preparation so that the dish acquires new flavor notes.
In today's step-by-step recipe with photos, we will prepare borscht with the usual pork, but Instead of fresh vegetables, add pickled cabbage and carrots to it. Thanks to such minor changes, the traditional dish will acquire an extraordinary aroma and an interesting, previously unfamiliar, taste. The borscht with adjika pork, which we will add to the vegetable dressing, will add a gentle spiciness and piquancy.
In this recipe you will learn many cooking secrets that you had never even thought of before. These secrets and tricks will change the usual taste of your favorite soup beyond recognition. To ensure that you end up with aromatic and delicious borscht in a new way, follow our photo recipe.
Ingredients
-
(400-500 g per bone) -
(4 small or 3 medium potatoes) -
(300 g) -
(1 PC.) -
(1 PC.) -
(1 tsp) -
(1 tbsp.) -
(1 bunch) -
(taste) -
(taste) -
(a little for serving)
Cooking steps
The first thing you need to start preparing borscht is broth. Rinse the bone-in meat thoroughly, or use whatever cut of pork you have. Place the pork in a saucepan, add some water and bring to a boil. As soon as the water boils, set the pan aside and drain the first water. After this, rinse the meat and fill the pan with clean water. Boil the broth for an hour.
While the broth is cooking, prepare the borscht dressing. Peel the beets, tomatoes and onions. Cut the tomato and beet into thin strips, and the onion into cubes. Heat the frying pan thoroughly and pour in a little vegetable oil. Add vegetables and fry for five minutes.
After this, add the juice of half a lemon to them and cover the vegetables with a lid. Lemon is necessary so that the beets retain their color during frying and later give it to the broth. Thanks to this secret, your borscht will be a rich burgundy color. Instead of lemon, you can use table vinegar, but you will only need about half a teaspoon.
Prepare adjika.
Add a teaspoon of adjika to the dressing and mix well. Stew the vegetables with beets and adjika for 5-7 minutes. After this, turn off the heat and leave the vegetable dressing to simmer under the lid. We will return to it a little later.
Meanwhile, remove pork from broth and cool completely. Remove the meat from the bone and cut it into small pieces.
Peel the potatoes and cut into strips. Add the chopped potatoes to the boiling broth and add a little salt.
Now it's time to add our secret ingredients - pickled cabbage and carrots. It is these vegetables that will give borscht with pork a fresh taste and spicy aroma. You can also use fresh vegetables, but you need to add them at the beginning of preparing the vegetable dressing. Add the carrots and cabbage to the pork broth and mix everything well.
Add the chopped meat, cover the pan with a lid and reduce the heat.
Almost at the very end, add the prepared vegetable dressing and cook the borscht for another 10 minutes over low heat.
Take the greens you love. Wash it thoroughly and dry it. Chop the greens thoroughly and add to the prepared borscht.
Borscht with pork and pickled cabbage is completely ready! Add a little ground black pepper or other spices and you are ready to serve. Place the sour cream on the table: let everyone add it to their taste.
Bon appetit!
A housewife who does not know how to cook borscht, in the eyes of many men, and especially their mothers, does not look homely enough. Mastering this art is not difficult - just learn a few secrets and follow the instructions exactly when cooking. There are many recipes for this first dish, but the first step is to learn how to cook borscht with pork. This version is considered the most traditional.
Cooking features
Real borscht is thick, aromatic, and has an appetizing red color. To cook just like this, you need to know the technology of its preparation. Mistakes will cause the beets to become discolored and the soup itself to look cloudy brown and undesirable to eat.
- You can find recipes for borscht without pork and without meat at all, but it is impossible to cook it without beets. This is one of the main ingredients in this category of first courses; without it, borscht turns into cabbage soup. It is advisable to choose beets of salad varieties. It is small in size and bright in color.
- Another important ingredient in borscht is cabbage; it can be fresh or pickled. Be sure to add onions, tomatoes or paste made from them. Other ingredients, such as carrots, potatoes, beans, peppers, meat, may or may not be included in the recipe; they are optional. This allows you to prepare borscht according to a variety of recipes, choosing an option taking into account your taste and the availability of certain products in the refrigerator.
- If you add raw beets to the soup, they will cook for a long time. During this time, it will lose its color, become pale and unappetizing. The beets are placed in the soup already prepared no more than 10 minutes before it is ready. Most often it is used for frying, less often it is baked whole and then grated.
- When preparing roasted beets, experienced cooks add acid (lemon juice, vinegar) to it and spare no oil. This helps the vegetable better retain its bright color.
- When cooking borscht with pork, it is important to prepare a clear and rich broth, which serves as the liquid base of the soup. The most flavorful broth is obtained when using meat on the bone. To prevent it from becoming cloudy, the foam that forms on its surface is removed, and the liquid is not allowed to boil violently. It is better to cook the broth over low heat, covering (but not completely closing) the pan with a lid.
- Don’t be afraid to cook a lot of borscht: the next day, after it has steeped, it becomes even tastier.
Borscht is most often seasoned with chopped garlic and herbs, and sour cream. The dressing for borscht with pork can include lard (salted), crushed in a blender. It is recommended to put the dressing directly into the plates. If you put it in a pan, the borscht will quickly turn sour. To prevent this from happening, just boil the soup for 2-3 minutes.
Borscht with pork and fresh cabbage
- pork on the bone – 0.5 kg;
- white cabbage – 0.5 kg;
- tomatoes – 0.25 kg;
- potatoes – 0.4 kg;
- onions – 150 g;
- carrots – 100 g;
- beets – 100 g;
- hot capsicum (optional) – 0.5 pcs.;
- lemon juice – 20 ml;
- tomato paste – 40 ml;
- vegetable oil – 50 ml;
- bay leaf – 2–3 pcs.;
- black peppercorns – 5 pcs.;
- garlic – 2 cloves;
- water – 2.5 l;
- salt, sugar, herbs - to taste.
Cooking method:
- Rinse the meat, put it in a saucepan, cover with cold water. Place on medium heat. When the liquid boils, skim off the foam. Reduce flame intensity. Cover the pan, leaving a large gap. Cook for 1 hour. During this time, prepare the vegetables.
- Wash the cabbage by removing the top leaves. Chop it into thin, short strips.
- Peel the potatoes. Cut into one and a half centimeter cubes.
- Scrape the carrots and chop on a coarse grater.
- Remove the skin from the onion and cut it into small cubes.
- Peel the beets. Cut it into small strips. You can use a Korean salad grater to chop carrots and beets - it turns out beautifully.
- Make cross-shaped cuts on the tomatoes. Boil water, dip the fruits in it, blanch for 2 minutes. Remove and cool. Clean. Grate or puree the tomato pulp in a blender.
- Heat oil in a frying pan. Put onions in it.
- When the onions begin to turn golden, add the carrots. After 3-4 minutes, add the beets. Fry the vegetables together for 5 minutes, then sprinkle with sugar, pour in lemon juice, and stir.
- After a minute, add tomato paste. At this stage, you can add seeded and finely chopped hot peppers. Sauté the vegetables until they are completely soft.
- Add tomato pulp, simmer the vegetables in the tomato for 5 minutes. Remove from heat.
- When the meat comes off the bone easily, remove it from the pan. Strain the broth so that no bone fragments get into the borscht, return to the pan and onto the stove.
- Cool the meat. Separate from the bone and cut into portions. Return to the pan.
- When the broth boils again, immerse the potatoes in it, 5 minutes after that add the cabbage. Wait 10 minutes, add the prepared fry, add salt and pepper to the soup. Throw spices into it.
- Finely chop the garlic and herbs with a knife. Add to the borscht 7-8 minutes after frying it. Boil for 2-3 minutes. If this is not done, the borscht may turn sour faster than you can eat it.
- Remove the pan from the heat and let the soup simmer.
When pouring borscht into plates, make sure that each one gets a piece of pork. Don't forget to top it with sour cream. It will be great if you serve garlic dumplings with borscht and pork.
Borsch with pork and beans in a slow cooker
- pork – 0.5 kg;
- beets – 100 g;
- white cabbage – 0.2 kg;
- canned red beans – 100 g;
- carrots – 100 g;
- onions – 100 g;
- vegetable oil – 40 ml;
- tomato paste – 20 ml;
- salt, spices - to taste;
- water - how much will fit into the bowl of the device.
Cooking method:
- Peel the carrots, beets, and onions.
- Cut the onion into thin half rings.
- Cut the carrots and beets into strips or coarsely grate.
- Pour oil into the multicooker bowl. Activate the “Baking” or “Roasting” program. Place carrots and onions in the multicooker bowl.
- After 5 minutes, add the beets, fry them for 5 minutes with the rest of the vegetables.
- Dilute vinegar with water in a ratio of 1:2, sprinkle on vegetables, stir. After a minute, add tomato paste. Continue cooking using the selected program for another 5 minutes, then turn off the appliance and transfer the roast to a plate.
- Wash the pork and place it in the multicooker container. Fill with water to the top line. Turn on the unit by selecting the “Soup” program or similar. Set the timer for an hour.
- While the broth is cooking, peel and cut the potatoes into one and a half centimeter cubes, chop the cabbage, open the can of beans, and drain the liquid from it.
- After the program has completed, remove the pork from the multicooker. Add potatoes, cabbage, and beans to the broth. Add salt and pepper to taste.
- Lower the multicooker lid and run the “Soup” program for 30 minutes.
- 10 minutes before the end of the program, add the prepared roast to the soup.
- When the program is completed, leave the borscht in the heating mode for 20 minutes.
A slow cooker allows you to simplify the process of preparing borscht with pork, but the cooking time will take the same amount as boiling it in a saucepan.
Borscht with pork and sauerkraut
- pork – 0.5 kg;
- sauerkraut – 0.3 kg;
- onions – 100 g;
- carrots – 100 g;
- beets – 100 g;
- potatoes – 0.3 kg;
- table vinegar (9 percent) – 5 ml;
- tomato paste – 40 ml;
- water – 2.5 l;
- salt, pepper, herbs, garlic, smoked bacon - to taste;
- vegetable oil - as much as needed.
Cooking method:
- Wash the pork. Fill with water. Cook over low heat for an hour, skimming off the foam. Remove and cool the meat, strain the broth. Bring the volume of liquid to the original volume by diluting the broth with boiled water.
- Peel the potatoes and cut into small cubes.
- Peel the carrots and beets and cut them into thin strips.
- Peel the onion and cut into half rings.
- Wash the cabbage so that the borscht does not turn out too sour, squeeze it to remove excess moisture.
- Grind the garlic and a piece of bacon in a blender, mix the resulting paste with finely chopped herbs.
- Heat the oil in a frying pan, fry the onions and carrots in it until golden brown.
- Add the beets, sprinkling them with vinegar. Fry until soft.
- Add tomato paste and sauté vegetables in tomato for 5 minutes.
- Boil the broth. Place pork cut into small pieces into it. When the broth boils again, lower the potatoes into it and cook for 10 minutes.
- Add the cabbage, 5 minutes after it add the fry, after another 5 minutes add the dressing of lard, garlic and herbs. Salt and season the soup to taste. Cook for another 5 minutes.
Borscht cooked according to this recipe has a unique taste. It can be seasoned with sour cream, although it will be tasty without it. Ukrainian pampushki will be an ideal complement to this dish.
Borscht with pork turns out satisfying and rich. It can be made from fresh or sauerkraut. Beans, sweet or bitter peppers will give it additional notes. For dressing, you can use not only sour cream, but also lard crushed in a blender.
